Tasty and Simple Dhokla Recipe | Vegan Savoury Indian Snack

Tasty and Simple Dhokla Recipe | Vegan Savoury Indian Snack

Dhokla recipe, a delicious vegan Indian snack from the state of Gujarat in India and a staple in most houses in western India. It is a steamed chickpea flour vegan savoury cake, tempered with green chillies and curry leaves. It is perfect at almost any time of the day and along the Patras and Fafda served with papaya chutney, are my favourite Gujarati snacks.

Often I add a sugar-water mixture to the tempering, it gives a light sweet taste that makes it just right, and plus gives more moisture to the dhokla which is perfect if I am taking it on the go for a snack without chutney. At home, I always serve with green chutney and almost always make it with coriander and mint, you can find the recipe below. I use the same chutney recipe to serve with cheela, another vegan snack made using the gram flour.

Just the right balance of savoury and spice, healthy, delicious and packed with protein. If you like a combination of savoury and sweet, then I suggest serving with something very sweet as the flavours complement each other quite well. Sometimes and if we have at home Jalebi’s we eat them together with the dhokla, once you try these together you’ll agree that this is a match made in heaven!

Khaman Dhokla Recipe Video | Vegan Gram Flour Savoury Indian Snack

Khaman Dhokla Recipe | Vegan Gram Flour Savoury Indian Snack

AuthorAndreia Machado

Yields2 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr

 150 g Besan / Chickpea flour
 2 tbsp Semolina
 1 tbsp Sugar
 Salt to taste
 1 tsp Non flavoured fruit salt (ENO)
 ½ tsp Turmeric
 1 tbsp Ginger garlic paste
 2 tbsp Lemon juice
 2 tbsp Vegetable oil (1 for the batter + 1 to grease mold)
 150 ml Warm water
For the Tempering
 1 tbsp Mustard seeds
 1 tsp Sesame seeds
 1 pinch Asafoetida / Hing
 2 Green chillies slit in half
 5 Curry leaves
 4 tbsp Vegetable oil
 ½ tsp Sugar

1

Sift the chickpea flour and the semolina into a bowl, this will prevent lumps in the batter, add the sugar and mix well.

2

Add 120 ml of the water a bit at the time and always mixing to avoid lumps.

3

Whisk in the lemon juice, mix well, cover and leave it for 15 minutes.

4

Meantime grease the mould where you will cook the dhokla.

5

Prepare the steaming pot, in a large pot with a lid place a metal stand on its bottom and add water to the stand level, bring to boil.

6

Now stir again the batter, add the turmeric powder, salt and ginger garlic paste, mix well.

7

Add 1 tbsp of vegetable oil and mix again.

8

If the water is boiling you can finalize the batter by adding the fruit salt, pour 1 tbsp of water over it, this will create foam, incorporate in the batter mixing for 20 seconds.

9

Pour the batter into the mould and place the mould on the steaming pot stand, cover and cook for around 20 minutes on medium flame. Check if it is cooked by piercing it with a knife if the blades come out clean then Dhokla is ready.

10

Let it cool slightly then take dhokla from the mould by reversing it onto a plate.

11

Meantime prepare the tempering, in a very small pan heat up 4 tbsp of oil, when hot add a pinch of asafoetida then mustard and sesame seeds let seeds splutter then add slit green chillies and finally add the curry leaves and 2 pinches of sugar cook until curry leaves get darker in colour.

Ingredients

 150 g Besan / Chickpea flour
 2 tbsp Semolina
 1 tbsp Sugar
 Salt to taste
 1 tsp Non flavoured fruit salt (ENO)
 ½ tsp Turmeric
 1 tbsp Ginger garlic paste
 2 tbsp Lemon juice
 2 tbsp Vegetable oil (1 for the batter + 1 to grease mold)
 150 ml Warm water
For the Tempering
 1 tbsp Mustard seeds
 1 tsp Sesame seeds
 1 pinch Asafoetida / Hing
 2 Green chillies slit in half
 5 Curry leaves
 4 tbsp Vegetable oil
 ½ tsp Sugar

Directions

1

Sift the chickpea flour and the semolina into a bowl, this will prevent lumps in the batter, add the sugar and mix well.

2

Add 120 ml of the water a bit at the time and always mixing to avoid lumps.

3

Whisk in the lemon juice, mix well, cover and leave it for 15 minutes.

4

Meantime grease the mould where you will cook the dhokla.

5

Prepare the steaming pot, in a large pot with a lid place a metal stand on its bottom and add water to the stand level, bring to boil.

6

Now stir again the batter, add the turmeric powder, salt and ginger garlic paste, mix well.

7

Add 1 tbsp of vegetable oil and mix again.

8

If the water is boiling you can finalize the batter by adding the fruit salt, pour 1 tbsp of water over it, this will create foam, incorporate in the batter mixing for 20 seconds.

9

Pour the batter into the mould and place the mould on the steaming pot stand, cover and cook for around 20 minutes on medium flame. Check if it is cooked by piercing it with a knife if the blades come out clean then Dhokla is ready.

10

Let it cool slightly then take dhokla from the mould by reversing it onto a plate.

11

Meantime prepare the tempering, in a very small pan heat up 4 tbsp of oil, when hot add a pinch of asafoetida then mustard and sesame seeds let seeds splutter then add slit green chillies and finally add the curry leaves and 2 pinches of sugar cook until curry leaves get darker in colour.

Dhokla | Chickpea Flour Steamed Savoury Cake

Green Chutney Recipe

AuthorAndreia Machado

Yields4 Servings

 1 cup Coriander
 ¼ cup Mint
 ½ Small onion
 ½ Inch ginger
 1 Green chilli
 ¼ Lemon juiced
 Salt to taste
 2 tbsp water

1

Blend all the ingredients together in a small chutney grinder just until you get a smooth paste, taste and adjust the season with salt and lemon juice.

Ingredients

 1 cup Coriander
 ¼ cup Mint
 ½ Small onion
 ½ Inch ginger
 1 Green chilli
 ¼ Lemon juiced
 Salt to taste
 2 tbsp water

Directions

1

Blend all the ingredients together in a small chutney grinder just until you get a smooth paste, taste and adjust the season with salt and lemon juice.

Green Chutney – Coriander and Mint


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